Spaghetti with Sweet Potatoes and Ricotta

By littlejordan

Ingredients

• 12 oz spaghetti (3/4 box)
• 2 tbsp olive oil
• 2 small sweet potatoes (about 1 lb), cut into 1/2-inch pieces
• Kosher salt and black pepper
• 2 shallots, sliced
• 1 tbsp chopped fresh rosemary
• 1/4 cup grated Parmesan (1 oz)
• 1/3 cup ricotta

Details

Servings 4

Preparation

Step 1

Cook the pasta according to the package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the potatoes, 3/4 tsp salt, and 1/4 tsp pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes.

Toss the pasta with the potato mixtures, Parmesan, and the reserved cooking water. Dollop with the ricotta before serving.